Brown Butter Snickerdoodles Recipe
Family favorite brown butter snickerdoodle recipe is easy to make with a soft center, classic tang, and cozy flavor.
Servings: 36
Ingredients
Snickerdoodle Dough
- 1 cup unsalted butter
- 2 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350°F.
- Melt the butter in a medium skillet over medium heat. Cook for 4-5 minutes on medium heat, or until the butter gets foamy and starts to turn brown. Remove the butter from the heat and let it cool for 15 minutes.
- In a large bowl, mix flour, cornstarch, cream of tartar, baking soda, and salt. Set aside.
- In a stand mixer, cream together browned butter and sugar. Add eggs and vanilla and blend well and until light and fluffy.
- Add dry ingredients to wet ingredients and mix well.
- In a small bowl, combine ¼ cup sugar and 1 tablespoon cinnamon.
- Use a medium cookie scoop to scoop out dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture - twice.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake for 8-9 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Notes
Recipe Tips.
- Brown the butter until the milk solids are golden and it smells nutty, then cool 15 minutes so it creams smoothly with sugar.
- For uniform cookies, use a medium scoop and roll in the cinnamon sugar twice for full coverage.
- Bake just until the edges look set and the centers look slightly soft; they finish on the sheet for a perfect chew.
Nutrition
Calories: 123kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 67mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 171IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 1mg